Hyde Park, NY – Amid all the ingredients tasted throughout the curriculum at Ѹ,
there is now an oasis for students with food allergies. Developed by the Ѹ’s
Allergen Awareness Committee and foodservice provider Restaurant Associates,
the new OASIS program provides meals and snack options for students who are
sensitive to any of the eight most common allergens.
A kitchen on the college’s New York campus has been specially designated to
prepare the foods in an environment clear of any of the eight major allergens
outlined by the U.S. Food and Drug Administration—peanuts, tree nuts, fish,
shellfish, eggs, milk, soy, and wheat—as well as gluten. Housed in a building
away from the other 42 teaching kitchens, it is carefully monitored to avoid
cross-contact or cross-contamination. After the meals are composed, they are
sealed and transported to the college’s student dining venue, where they can be
purchased as “grab-and-go” items on Ѹ student meal plans.
“OASIS offers a safe haven for students with allergies,”
says Brendan Walsh, dean of the Ѹ’s School of Culinary
Arts and chair of the Allergen Awareness Committee. “The program also naturally
advances the Ѹ’s plant-forward message.”
As with other Ѹ dining options, OASIS menus promote the
principles of the college’s . Among these principles
is creating dishes using whole grains, vegetables, and alternative proteins,
and having meat play a supporting role on the plate, if used at all. Main
courses are vegan, and students have the option of adding a small portion of
grilled chicken, beef, or pork if they choose.
“At OASIS, the opportunity to provide innovative Menus of
Change-driven offerings to the Ѹ community has been a rewarding experience,”
says Michael Smith, executive chef for Restaurant Associates at the Ѹ. “We
look forward to partnering with our student guests to redefine what it means to
eat allergen-free and plant-forward.”
Chef Smith adds that the special kitchen also serves as an
R&D lab for allergen-free recipe development for the Ѹ as well as for
Restaurant Associates and its parent company, Compass Group.
The program launched in May, and it has quickly become
popular—and not just with students who have food allergies or other dietary
restrictions. An added draw is that the offerings are minimally processed and
made from single-source ingredients without hidden additives or seasonings.
Menus change every week. Some of the dishes offered so far
include:
- Penne, Grilled Eggplant, Broccoli Rabe,
Ratatouille, Tomatoes, Chiffonade Basil, Toasted
Sunflower Seeds
- Curry Roasted Cauliflower, Marinated Cucumbers, Lentils,
Peas, Roasted Chickpeas, Lemon-Mint Aioli
- Sesame Noodles, Nori Roasted
Oyster Mushrooms, Long Beans, Fermented Cabbage, Chili Vinaigrette
- Rice Milk Smoothie
In addition to providing food for students on restricted
diets, OASIS helps promote campus-wide awareness about various allergens and
what protections are necessary. Menus from kitchen classes on campus have begun
including a list of potential allergens for each dish and, to pass the Ѹ’s
required Food Safety course, students must successfully complete the National
Restaurant Association’s ServSafe Allergen curriculum.
“Allergen awareness and finding solutions to embrace the needs
of those with food allergies are important skills for our students to know as
they go on to become food business leaders after graduating from the Ѹ,” Chef
Walsh says.
Photo Caption and Hi-Res Image:
The Egg dining venue at Ѹ,
where students can get meals specially prepared to be free of major allergens.
The plant-forward offerings with no hidden additives have quickly become popular
among students without dietary restrictions as well. (Photo credit: Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
jeff.levine@culinary.edu
Founded in 1946, Ѹ is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit Ѹ offers bachelor’s degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the Ѹ the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The Ѹ has locations in New York, California, Texas, and
Singapore.
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